← All recipes

🍝 Creamy Pasta with Peas, Leek, and Cream

756 kcal · 30 min · 4 servings

Ingredients

• 250 g peas (frozen)
• 500 g orecchiette pasta
• salt
• 2 stalks leek
• 1 clove of garlic
• 1 tbsp butter
• 100 ml vegetable broth
• 200 ml whipping cream
• 50 g grated parmesan
• pepper (from the mill)
• 1 untreated lemon (zest)

Instructions

1. 1. Heat a large pot of salted water.
2. 2. Let the peas thaw.
3. 3. Add the pasta to the boiling water.
4. 4. Cook the pasta al dente (firm to the bite).
5. 5. Wash the leek thoroughly.
6. 6. Remove the tough green tops and the roots.
7. 7. Slice the leek into thin rings.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Heat butter in a pan.
11. 11. Add the leek and garlic to the hot butter.
12. 12. Sauté the vegetables for 1 to 2 minutes.
13. 13. Add the thawed peas to the pan.
14. 14. Deglaze the mixture with the broth.
15. 15. Pour in the cream.
16. 16. Simmer the sauce for about 5 minutes.
17. 17. Check the consistency: The sauce should be slightly thick.
18. 18. Ensure the leek is cooked but still has a bite.
19. 19. Take half of the Parmesan.
20. 20. Stir the Parmesan into the sauce.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with pepper.
23. 23. Add the drained pasta to the sauce.
24. 24. Toss the pasta in the sauce.
25. 25. Plate the pasta.
26. 26. Sprinkle the remaining Parmesan over the pasta.
27. 27. Grate lemon zest over the dish.
28. 28. Serve the pasta immediately.

Nutrition per serving

• kcal: 756
• Protein: 28 g · Fett/Fat: 25 g · Carbs: 103 g